Fire Up the Fish

Go beyond the burger and grill salmon, lobster, swordfish and more! Learn new techniques and accessible recipes to serve seafood bursting with flavor.

Learn tasty techniques for successfully grilling a variety of seafood favorites. Cookbook author and grill master David Bonom will show you how to work with direct and indirect heat as you grill meaty fish steaks, delicate fillets, shellfish and more. Find out how to get the most from your cedar plank and pick up expert tips for properly using your grill basket. You’ll even learn how to avoid losing fish to the grate. David will share a host of enticing recipes, including his popular caper-herb crab cake burgers, pesto marinated shrimp skewers and citrus-and-herb-stuffed bronzino. By the end of this class, you’ll have the repertoire you need to infuse your fish with tempting flavors while keeping it moist and tender for delicious results. Your neighbors may be acting a little more neighborly when they smell your new grill skills.

Lesson plan

1:07

Lesson 1. Introduction

Meet your instructor David Bonom, a chef, food writer and culinary consultant, and learn about the techniques covered in your class. When you're ready to cook any kind of fish or shellfish, your class can serve as a reference tool. Find the lesson with the technique you need and dive right in!

12:21

Lesson 2. Setting Up the Grill

Whether you're cooking with gas or charcoal, David has some great tips for preparing to grill. Learn the most efficient way to start your fire and position your coals to provide both direct and indirect heat. He also shares tips for gauging temperature without a thermometer and getting your grill cleaned, oiled and ready for your fish!

7:18

Lesson 3. Fish Steaks & Firm Fillets

Firm and succulent, fish steaks are perfect for the grill. David goes over what to look for when shopping for fresh fish and explains how to trim and prepare your fish steaks for grilling. He prepares swordfish steaks with a savory dry rub  the recipe is included  and shows how to grill them to perfection.

8:50

Lesson 4. Tender Fillets

Tender fillets from fish such as red snapper require a little more finesse. David explains how to check for bones and prepare your fillets with a lemon-herb marinade, then grills them directly on the grate, in a basket and en papillote  wrapped in foil.

7:46

Lesson 5. Whole Sides

A whole side of fish can be difficult to manipulate on the grill, but a cedar or hardwood plank provides both stability and a delightful smoky flavor. You can also use a basket. David discusses how to prepare the plank, choose the right fish and brush it with softened butter. You'll also see how to check for doneness.

9:13

Lesson 6. Whole Fish

Wow your dinner guests by grilling a whole fish stuffed with citrus and herbs. David discusses how to choose, stuff and tie up your fish and shares a trick for grilling that keeps the fish from sticking.

8:13

Lesson 7. Shellfish Without the Shell

If you love shrimp and scallops, you'll be delighted to learn David's tips for choosing and marinating these shell-less shellfish for grilling on skewers.

11:36

Lesson 8. Shellfish in the Shell

For a special treat, try grilling halved lobster tails or shellfish such as mussels and clams. David shows how to prepare both and the best way to grill them. He also shares how to cook mussels in a skillet on the grill; perfect for a summer meal when you don't want to heat up the kitchen!

9:37

Lesson 9. Fish Cakes

Fish cakes and crab cakes are great on a summer salad or served as bite-sized burgers. David shares a recipe for crab cakes and shows how to form and grill them.

3:48

Lesson 10. Troubleshooting

Despite our best intentions, we sometimes run into trouble while grilling fish. It sticks to the grill, it falls apart, it doesn't look pretty. Not to worry! David has some tips and tricks for you to overcome your difficulty and get that delicious fish on the table!

"David is a great teacher. He provides all of the tips and tricks for successful fish grilling and also tells you how to save the day if things don't go perfectly." - SK2976485

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Lesson plan

1:07

Lesson 1. Introduction

Meet your instructor David Bonom, a chef, food writer and culinary consultant, and learn about the techniques covered in your class. When you're ready to cook any kind of fish or shellfish, your class can serve as a reference tool. Find the lesson with the technique you need and dive right in!

12:21

Lesson 2. Setting Up the Grill

Whether you're cooking with gas or charcoal, David has some great tips for preparing to grill. Learn the most efficient way to start your fire and position your coals to provide both direct and indirect heat. He also shares tips for gauging temperature without a thermometer and getting your grill cleaned, oiled and ready for your fish!

7:18

Lesson 3. Fish Steaks & Firm Fillets

Firm and succulent, fish steaks are perfect for the grill. David goes over what to look for when shopping for fresh fish and explains how to trim and prepare your fish steaks for grilling. He prepares swordfish steaks with a savory dry rub  the recipe is included  and shows how to grill them to perfection.

8:50

Lesson 4. Tender Fillets

Tender fillets from fish such as red snapper require a little more finesse. David explains how to check for bones and prepare your fillets with a lemon-herb marinade, then grills them directly on the grate, in a basket and en papillote  wrapped in foil.

7:46

Lesson 5. Whole Sides

A whole side of fish can be difficult to manipulate on the grill, but a cedar or hardwood plank provides both stability and a delightful smoky flavor. You can also use a basket. David discusses how to prepare the plank, choose the right fish and brush it with softened butter. You'll also see how to check for doneness.

9:13

Lesson 6. Whole Fish

Wow your dinner guests by grilling a whole fish stuffed with citrus and herbs. David discusses how to choose, stuff and tie up your fish and shares a trick for grilling that keeps the fish from sticking.

8:13

Lesson 7. Shellfish Without the Shell

If you love shrimp and scallops, you'll be delighted to learn David's tips for choosing and marinating these shell-less shellfish for grilling on skewers.

11:36

Lesson 8. Shellfish in the Shell

For a special treat, try grilling halved lobster tails or shellfish such as mussels and clams. David shows how to prepare both and the best way to grill them. He also shares how to cook mussels in a skillet on the grill; perfect for a summer meal when you don't want to heat up the kitchen!

9:37

Lesson 9. Fish Cakes

Fish cakes and crab cakes are great on a summer salad or served as bite-sized burgers. David shares a recipe for crab cakes and shows how to form and grill them.

3:48

Lesson 10. Troubleshooting

Despite our best intentions, we sometimes run into trouble while grilling fish. It sticks to the grill, it falls apart, it doesn't look pretty. Not to worry! David has some tips and tricks for you to overcome your difficulty and get that delicious fish on the table!

The instructor

David Bonom, Instructor of Fire Up the Fish

David Bonom began his career cooking for some of New Yorks preeminent restaurants and boutique caterers. Today, he owns a consulting company and contributes recipes and cooking advice to magazines such as Cooking Light, Everyday With Rachael Ray, Better Homes & Gardens and Fine Cooking. He frequently writes recipes for Weber grills cookbooks, including more than 100 recipes for the New York Times best-seller, New Real Grilling.

Ratings & reviews

Class rating

(4 reviews)

Great Class.

by CakesByJami on February 19, 2015

David is good at what he does, and takes his time to explain everything. I have only ever grilled fish but this class has me feeling adventurous. I am ready to try something new.

David is good at what he does, and takes his time to explain everything. I have only ever grilled fish but this class has me feeling adventurous. I am ready to try something new.

Tips and Tricks for Successful Fish Grilling

by SK2976485 on September 7, 2014

David is a great teacher. He provides all of the tips and tricks for successful fish grilling and also tells you how to save the day if things don't go perfectly.

David is a great teacher. He provides all of the tips and tricks for successful fish grilling and also tells you how to save the day if things don't go perfectly.

Another Winner!

by PepLV on August 7, 2014

Once again, Craftsy has come through with an informative and enjoyable class. I love grilled fish and with this new knowledge, I will be taking my skills to a higher level. Thanks, David, two thumbs up!

Once again, Craftsy has come through with an informative and enjoyable class. I love grilled fish and with this new knowledge, I will be taking my skills to a higher level. Thanks, David, two thumbs up!

Really Good So Far

by Zygos on June 25, 2014

I like the thorough topic coverage to this point. The instructor is great at touching all the bases.

I like the thorough topic coverage to this point. The instructor is great at touching all the bases.

Materials

What materials are used in this class?

Gas or charcoal grill

Grill brush, tongs and spatula

Paper towels and oil

Fish-grilling basket (optional)

Cedar or hardwood planks

Fish or shellfish for grilling

Herbs and spices

FAQs

Frequently asked questions

Absolutely! David shares a variety of ways to grill different kinds of fish that will keep your beautiful fillets and steaks intact. If you still have trouble, you can use David's strategies for making the fish look pretty again.